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Fig Bundt Cake with Honey Butter Glaze - Andrea Meyers
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Fig Bundt Cake with Honey Butter Glaze

Course Dessert
Cuisine American, Mediterranean
Diet Vegetarian
Keyword Bundt, cake, figs, honey, summer
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 362kcal
Author Andrea Meyers

Equipment

  • food processor
  • stand mixer with paddle attachment
  • 12-cup bundt pan, greased and floured
  • flour sifter or fine mesh strainer
  • medium bowl

Ingredients

Fig Puree

  • 1 pound figs very ripe, rinsed, stems removed

Cake

  • 1/2 pound unsalted butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 cups fig puree
  • 1 teaspoon vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoons baking soda
  • 5 ounces dried figs stems removed, chopped

Glaze

  • 1/4 cup honey
  • 1½ tablespoons unsalted butter
US Customary - Metric

Instructions

Fig Puree

  • Quarter the figs and process them in the food processor until the mixture is smooth.

Cake

  • Preheat the oven to 325° F/165° C. Set rack in the middle of the oven.
  • In the bowl of the stand mixer, cream the butter and sugar until it it light and fluffy.
  • Add the eggs, one at a time, beating well each time. Add the fig puree and vanilla extract, and mix until thoroughly combined.
  • In the medium bowl, sift together the flour, cinnamon, nutmeg, and baking soda. Add to the fig mixture and stir gently, tossing in the chopped figs. Do not over mix.
  • Pour the batter into the prepared pan. Bake for 60 to 75 minutes, checking every 5 minutes after 1 hour has passed. When a tester comes out dry with just a few crumbs clinging, remove the pan from the oven. If the tester has no crumbs the cake will be dry.
  • Cool the cake in the pan for 15 minutes, then turn the cake out onto a wire rack and cool completely.

Glaze

  • Warm the honey and butter in a small saucepan over low heat. Brush the warm glaze over the warm cake, and then again after the cake has cooled.
  • Allow the cake to rest overnight before serving. Store the cake in a cake keeper or on a cake stand with glass cover. The cake will stay moist for 2 to 3 days. Refrigerate or freeze any leftovers.

Nutrition

Calories: 362kcal | Carbohydrates: 59g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 148mg | Potassium: 165mg | Fiber: 2g | Sugar: 38g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg